Wednesday, January 27, 2010

I love making comfort foods in the wintertime. I am also trying to keep meals on the healthy side. I spotted this recipe in the current issue of edible Jersey Magazine and thought that it would be perfect. A little bit of spice from the cajun seasoning and andouille sausage combined with scallions, green peppers, and some sweetness from peaches, and brown sugar. Chicken and red beans for protein - yum! The recipe is compliments of Joe Brown of The Melange Cafe - an excellent South Jersey (suburbs of Philly) restaurant. I want to buy Joe's cookbook after making this recipe! Perfect dish for a cold night and sure to satisfy a craving for some Louisiana cuisine! Perfect for the Super Bowl also since the Saints are in it!

Season each breast with a pinch each of salt and pepper. Lightly flour.
Heat oil in a large sauté pan over a medium-high heat. Add chicken and
sauté for about 2 minutes per side. Add sausage, green pepper, and scallions.
Sauté for 2 minutes. Add beans, garlic, cajun seasoning, brown
sugar, and thyme. Stir until well combined. Add stock, rice, and peaches.
Simmer until stock is fully absorbed, about 10 minutes. Serve chicken
over rice and garnish with sour cream. (Serves 4)

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I was born and raised in NJ, first in Hunterdon County, later relocating to Monmouth County, and finally I am in Northern Ocean County. I work In Middlesex County and went to college in Mercer County. Whew... Therefore, I have knowledge of much of the Garden State. I am passionate about food; especially local foods. I have been addicted to farm markets since I was very young. I have a great husband and two of the best daughters anyone could wish for. NJ is an epicurean's delight! I would love your comments and questions.

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NJ Epicurean

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story